meat products and food additives. ppt

1. Meat products
and
Food additives

2.  Def.
 Processing and manufacturing of meat into other
products
 Examples
 Canned meat
 Minced meat or ground meat
 Sausage
 Hamburger or beefburger
 Basterma

3. Canned meat
 Inspection of canned meat
 I- Definition
 II- Findings
 Outside condition
 Signs of internal spoilage
 Keeping quality test
 Conditions of the contents
 III- Diagnosis
 IV- Judgment
Fig. 267: Corned beef in jelly

4. Canned meat
 Definition
 Kind of canned meat
 Marked name (trade name)
 Packed in
 Expiry date

5. Canned meat
 II- Findings
 1-Outside condition
 A- Size of the can
 Small size ¼ kg
 Medium size ½-1 kg
 Large size 2-5 kg
 B- Weight of the can
 Gross weight: weight of the can + weight of the content
 Net weight: weight of the inside content

6. Canned meat
 C- Type of tin
 Cuboidal, barrel, flattened
 D- Control number and batch number
 E- Damage, strucks, rust, perforation
 2- Outside manifestation of internal spoilage
 Swell or blower
 Flipper
 Springer
 Leaker
 Overfilled
 Shaking test

7. Canned meat
 Swell or blower (swollen tin)
 A can with its ends bulged by internal pressure of a gas
generated by either microbial or chemical activity
 Must be differentiated from overfilled can?

8. Canned meat
 Flipper
 A can of normal appearance in which one ends flips
out when the can is strucked against a solid object,
but the end snaps back to the normal when a very
light pressure is applied

9. Canned meat
 Springer
 A can in which one end is bulged but can be forced
back into the normal position when the opposite
bulges
Flipper and Springer are regarded as suspicious of early spoilage

10. Canned meat
 Leaker or leakage
 A can containing a perforation from any cause
 Atmospheric air may enter the can or its contents
escape
 Leaker test
 1- Rasping and use of hand lens searching for the perforation
 2- Squeeze the can under water surface where the appearance of air
bubbles indicate leakage

11. Canned meat
 Overfilled can
 A can in which the ends are convex due to
overfilling
 Must be differentiated from blower or swell
 By percussion
 Overfilled can ------ dull sound
 Blower can --------- resonant sound

12. Canned meat
 Shaking test
 Emit sound on shaking ---- spoiled can
 No sound on shaking ------ sound can
In tropical areas the can should be placed in refrigerator before
shaking?

13. Canned meat
 3- Keeping quality test (incubation test)
 Incubate the can (at 37°C) for a suitable period
 3 days for small size can
 4 days for medium size can
 5 days for large size can
 Result
 Swelling of can ---- indicate spoilage

14. Canned meat
 4- Condition of the content (internal exam.)
 Gas
 Bacterial or chemical spoilage
 Bacterial spoilage ---repulsive odour
 Chemical spoilage – odourless inflammable gas (Hydrogen)
 Liquid
 Water or oil
 Colour, odour, taste, volume
 Colour of content (surface)
 Pink, dark purple, changed

15. Canned meat
 Weight of the content
 Net weight
 Consistency of the content
 Firm, soft, friable
 Odour of the content
 Specific not putrefactive
 Taste
 More one person should taste (be careful)
 Appearance of deepest part of content
 Cutting the meat deeply

16. Canned meat
 Inner coating (inside of can)
 Corrosion, purple staining, blackish discolouration
 Bacteriological examination
 Identify m.os that may be present
 Histological examination
 Foreign tissues that may be added
 Chemical examination
 Protein, fat, moisture, nitrate, nitrite, sodium chloride

17. Canned meat
 III – Diagnosis
 IV- Judgment

18.  Report on canned meat
 Definition kind of meat, market name, expiry date
 Findings
 Outside condition
 Size
 Weight
 Type of tin
 Control and batch number
 Damage
 percussion
 Shaking test
 Leaker test
 Incubation test
 Condition of content
 Gas and liquid
 Surface
 Weight of content
 Appearance of deep parts
 Consistency
 Odour
 Taste
 Inside of tin
 Histological exam
 Chemical exam
 Bacteriological exam
 Diagnosis
 Judgment

19. Sausage
 Def.
 Chopped fresh meat or salted chopped meat with
spices and stuffed into casing
 Type of casing
 Natural casing (animal casing)
 Small intestine of sheep, calf, ox
 Artificial casing
 Plastic or hydrocellulose

20. Sausage
 Classes of sausage
 Fresh sausage
 Neither cured, smoked nor cooked, water is used to facilitate
chopping, limited to 3% of ingredient weight
 Cooked sausage
 As fresh with addition of nitrites, then smoking or cooking
 Dry sausage
 Cooked but hanged for drying about 6 month
 Pork sausage
 Chopped pork and flavouring
 Liver sausage
 Distinctive flavour and appearance because of liver content

21. Fig. 130: Viennas, hotdogs Fig. 131: Sausages and meat loaf
Fig. 135: Raw-fermented sausages

22. Fig. 132: Blood sausage Fig. 133: Liver Fig. 134: Corned beef in cans

23. Step 1: Lean meat and ice are mixed Step 2: Salt and spices are added
Step 3: Extenders are added
Step 5: After stuffing, the sausages
are linked and twisted
Step 4: Fatty tissue is incorporated
Step 6: Packaging of fresh sausages in
consumer portions (vacuum packs)

25. Fig. 149: Raw fermented sausage products of
different calibres and degrees of chopping

26. Sausage
 Examination of sausage
 I- Definition
 Name or kind of sausage, expiry date,….
 II- Findings
 1-Physical examination
 Outside condition
 Condition of the content

27. Sausage
 Outside condition
 Casing either natural or artificial
 Length, diameter and shape
 Weight and colour
 Deposits either yeast or mold
 Consistency: hard, soft, gummy, slimy, air bubbles
under casing
 Odour: sour, foul or repulsive

28. Sausage
 Condition of the content
 Surface condition
 Surface appearance, fat layer, yeast or mold
 Breaking of sausage
 Two parts and observe the condition of both broken
surfaces, threads formation, odour or any abnormalities
 Cut surface
 Oblique and longitudinal, odour, colour, consistency

29. Sausage
 Ultra violet light with hand lens
 Tendons & cartilage: bluish white luster
 Liver: yellow, brown, green luster
 Fat: light yellow
 Porphyrin: luminous red, putrefactive changes
 Taste
 pH measuring
 6 or below --- fresh meat, 6.6 indicate putrefaction

30. Sausage
 2- boiling and roasting test
 3- Bacteriological exam.
 Direct smear, bacterial count, culture media
 4- Chemical exam
 Salt, nitrite, nitrate, hydrogen sulphide
 5- Histological exam
 6- Keeping quality test
 Incubation at 37°C and further examination

31. Sausage
 III- Diagnosis
 IV- Judgment

32.  Report on sausage
 Definition kind of sausage, market name, expiry date
 Findings
 Outside condition
 Casing
 length
 colour
 deposits
 consistency
 odour
 Condition of content
 Surface after removal of casing
 Breaking of casing
 Cut surface
 Odour, colour, consistency
 Taste
 Boiling and roasting
 Quartz lamp
 Histological exam
 Chemical exam
 Bacteriological exam
 Incubation and further examination
 Diagnosis
 Judgment

33. Minced meat
 Examination of minced meat
 I- Definition
 Market name, weight, date of production and expiration
 II- Findings
 Physical exam
 Chemical exam
 Histological exam
 Bacteriological exam
 Keeping quality test
 III- Diagnosis
 IV- Judgment

34. Minced meat
 Physical exam.
 Appearance and colour
 Surface putrefaction
 Fresh red alternated with grey one: old meat
 Rosy glistening pieces: lung tissue (spongy and floats)
 Slimy, greasy, grey, greyish yellow: salivary gland or head
 Papillae of mucous membrane of buccal cavity: head
 Brown granular pieces: heart
 Fresh red colour + dryness of surface + mouldy smell:
preservatives

35.  Red yellow colour + numerous connective tissue: red
pepper
 Diffuse red colour: blood (washing, bleeding test)
 Consistency
 Firm, soft, slimy, sticky…
 Odour
 Fresh smell
 Taste

36. Minced meat
 2- Analysis (quartz lamb + lens)
 Tendon & cartilage: bluish white luster
 Fat: white yellow
 Liver: yellow, brown, green luster
 Porphyrin: luminous red
 Living cysticerci: flouresence red

37. Minced meat
 3- Chemical exam
 Bleeding efficiency, freshness state, pH, nitrate,
nitrite, sulphide
 4- Bacteriological exam
 Total count, isolation and identification of m.os
 5- Histological exam
 Head meat, fat, liver, tendons,….
 6- Keeping quality tests
 Boiling and roasting, incubation at 37°C

38. Minced meat
 III- Diagnosis
 IV- Judgment

39. Minced meat
 Probable danger of minced meat to public
health
 1- bacterial diseases
 Tuberculosis
 Infected carcass, condemned parts, outside slaughter house,
foetal flesh
 Diagnosis
 Zheil Neelsen stain (acid fast bacilli)
 Animal inoculation
 Bacterial food poisoning

40. Minced meat
 Bacterial food poisoning
 Salmonella, Staph aureus enterotoxins, Strept faecalis, E.coli, proteus
 Diagnosis
 Isolation and identification on specific media, serology
 2- Parasitic diseases
 Beef minced meat
 Cysticercus bovis, ultra violet light
 Pork minced meat
 Cycticercus cellulosae
 Trichinella spiralis, trichinoscope

41. Minced meat
 Adulteration of minced meat
 Addition of another animal tissue
 Addition of chemical substance
 Addition of water

42. Minced meat
 Addition of another animal tissue
 To increase amount or to change colour
 Blood
 Meat around slaughter wound, lungs, head, mucous membrane
of buccal cavity
 Heart muscle, oesophagus, skin of pig, tendons, fat (mesentery
and omentum)
 Judgment
 Forbidden

43. Minced meat
 Addition of chemical substance
 Preservation and colouration
 Minced meat with preservatives
 Bright red colour, mouldy and foul taste, high bacterial
count
 Nitrate, nitrite, red pepper

44. Minced meat
 Addition of water
 Moist, slimy, grey in colour
 Estimated by Feder’s number =
 Not more than 4 in beef
 Not more than 4.5 in pork
 Foreign water
= water content – (protein content X Feder’s number)
Judgment:
if added water is above 10% ---considered adulteration, must be
removed from the market
Water %
Protein %

45. Report on minced meat
I- Definition
Number, name, weight, time, date
II- Findings
 Physical exam
 color
 odour
 taste
 consistency
 contents
 Analysis by quartz lamp
 Chemical exam
 Bacteriological exam
 Histological exam
II- Diagnosis
IV- Judgment

46. Basterma
 Def.
 Dry salted meat product prepared from fresh meat
of cattle, buffaloes, camel
 Coated with the mixture of fungreak, garlic,
common salt & spices
 Nitrite may be added during salting

47. Basterma
 Legal requirement
 Lean meat 95%
 Fat not more than 5%
 Moisture not more than 45%
 Sod. Chloride not more than 8%
 Coating not more than 20% from weight of
basterma

48. Luncheon
 Def.
 Product of mixing minced meat (beef, buffalo,
mutton, camel or mixture) with filling additives (salt,
starch, sugar, milk powder, spices)
 Fully cooked product, RTE (Ready To Eat)

49. Mortadella
 Characterized by the presence of pork fat pieces
distributed throughout the meat mixture
 Fully cooked product, RTE (ready to eat)

50. Hamburger/Beefburger
 Prepared by chopping beef with or without the
addition of beef fat, spices are added to
improve its taste
 Vegetables may be added also (onion, garlic,
celery)
 Sold in the from of patties, uncooked

52. Food additives
 Def.
 The substance that are intentionally added to foods
by the processor.
 Function
 Improve keeping quality
 Improve appearance
 Improve texture

53. Fig. 89: Types of non-meat ingredients

54.  Nitrate and nitrite
 1- to produce cured colour (combine with meat
pigment)
 2- to retard bacterial growth
 3- to alter flavour
 Starch
 Act as binding agent

55. Fig. 61: Two sausage cuts
One produced with salt only (right)
and the other with salt and small
amounts of nitrite (left)
Fig. 60: Pieces of cooked meat (pork)
4 pieces with common salt only
(right) and 3 with common salt
containing small amounts of nitrite
(left)

56. Fig. 88: Example of effect of functional
ingredients
Meat loaf cut, left with curing colour, centre
without colour, right with artificial colour

57.  Detection of nitrate
 Reagent
 Diphenylamine (0.5 gm) in Conc. H2SO4 (50 ml)
 Procedure
Small portion of well mixed sample
in porcelain dish
↓
Cover with few ml of the reagent
↓
Blue colour
indicate the presence of nitrate

58.  Detection of nitrite
 Reagents
 Reagent 1
 1-naphthylamine reagent (0.1 gm in a mixture of glacial acetic
acid (30ml) and dist water (120ml) by heating, then filter.
 Reagent 2
 Sulphanilic acid reagent (0.5 gm of sulphanilic acid in mixture
of glacial acetic acid (30ml) and dist water (120ml) and filter.

59.  Procedure
Equal parts of reagent 1 and reagent 2 are added to a
small portion of well mixed sample
↓
Red colour
indicates the presence of nitrite

60.  Detection of starch
 Reagent
 Lugol’s solution (iodine 2gm + potassium iodide 4gm +
dist water 100ml)
 Procedure
Add few drops of lugol’s solution to a piece of well
mixed meat sample
↓
Blue colour
indicate the presence of starch